Chicken Mandi Recipe
#Chicken - Chicken Mandi is a traditional Yemeni style Biryani prepared with a special Mandi spice powder, that gives this classic dish a nice aroma. It is very popular in all the Middle Eastern countries and is considered as a great party recipe. This fragrant biryani is relished with Dakkous, a spicy tomato sauce. Chicken Mandi is suprisingly a very easy recipe, inspite of having a large medley of ingredients to prepare. It also resembles Kashmiri yakhni pulao to some extent, except for the fact that there is the use of dried lime, saffron and dry fruits, apart from the most important - freshly ground Mandi spice powder. Traditionally, it is cooked in an underground pit. It can also be cooked in a pot, on a stove top or in an oven. However, I went in for a quick pressure cooking method.
ingredients serve
Ingredients for Chicken Mandi Recipe
- 2 Pieces CHicken Mandi - Chicken drumsticks
- 0.67 Pieces dried lemon
- 0.33 Cup soaked basmati rice
- A Pinch saffron soaked in some water
- 0.17 Tsp turmeric powder
- 0.33 Tsp red chili powder
- To Taste salt
- 0.33 Pieces Chopped onion
- 0.67 Pieces chopped green chilies
- 0.33 Tsp Ginger-garlic paste
- 1 Tbsp olive oil
- 0.33 Tsp lemon juice
- 0.33 Pieces small charcoal & melted butter
- 0.08 Cup Garnishing - dry fruits
- 0.33 Tsp Chopped parsely
- 0.17 Tsp dry rose petals
- As Required boiled egg
- As Required onion rings
- As Required lemon wedges
- 0.67 Tbsp Mandi masala - coriander seeds
- 0.33 Tsp cumin seeds
- 0.33 Tsp fennel seeds
- 0.17 Tsp peppercorns
- 0.67 Pieces bay leaves
- 1 Pieces dry red chilies
- 0.08 Tsp nutmeg
- 1.67 Pieces cardamoms
- 0.33 Inch cinnamon stick
- 2 Pieces cloves
Directions: Chicken Mandi Recipe
- STEP 1.Chicken Mandi -
- STEP 2. Chicken - Dry roast all the mandi spices and set aside to cool down. Then grind into a fine powder. Add the turmeric powder, red chili powder and salt to taste.
- STEP 3. Marinate the chicken drumstick with half of the spice powder, 1 tbsp. olive oil and lime juice overnight.
- STEP 4. In a deep pan add some water for the stock. Place a stand and over it a greased colander. Arrange the marinated chicken on it.
- STEP 5. Cover and steam for 25-30 minutes. Halfway through, flip the chicken drumsticks. When done, keep aside. Save the stock too.
- STEP 6. Heat 1 tbsp. oil and sauté the steamed drumstick till light golden in colour. Drain and keep aside.
- STEP 7. Rice - Heat remaining oil in a cooker and sauté the onion till light brown. Add the green chilies and ginger-garlic paste. Stir fry for a few seconds more.
- STEP 8. Now add the remaining Mandi spice powder, 1 & 1/2 cups stock, dried lemon, rice, saffron water and salt to taste. Pressure cook for 2 whistles. Later fluff it up with a fork.
- STEP 9. Transfer the cooked rice onto a serving plate. Arrange the sautéed chicken drumsticks over the rice.
- STEP 10. Now place a small bowl with the melted butter in it. Heat the charcoal on a direct flame till red hot and then place it over the butter. Cover it immediately for 5-10 minutes for a nice Smokey flavour.
- STEP 11. To serve, remove the foil and discard the charcoal. Garnish with all the mentioned ingredients and enjoy.
value
Current Totals
- Fat16g
- Protein7g
- Carbs59g
- Fiber10g
MacroNutrients
- Carbs59g
- Protein7g
- Fiber10g
Fats
- Fat16g
Vitamins & Minerals
- Calcium150mg
- Iron4mg
- Vitamin A41mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B911mcg
- Vitamin B120mcg
- Vitamin C1mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium66mg
- Manganese2mg
- Phosphorus115mg
- Selenium2mcg
- Zinc1mg